Chicken Stock

February 10, 2019

Making chicken stock in the pressure cooker is a great way to minimize food waste. You
can save leftover bones from your chicken dinners in the freezer, as well as
scraps of vegetables that you might normally throw away- the ends of onions
and carrots or celery.

It also is one of the ways to elevate the flavor of your home cooking, as homemade stock will be much more flavorful than storebought stock.

I recommend using ziploc 2 cup containers to portion the stock and freeze so you can can have whenever you need those amounts.

You can also use the same recipe with other large bones, like beef or turkey.

Equipment

Instructions

Lock the lid of the Instant Pot and cook at high pressure for 55 minutes. Let the pressure come down naturally, for about 30 minutes.

Remove the bones and large vegetable pieces from the stock. Refridgerate the stock overnight so the fat floats to the surface and congeals. Scrape the fat from the top of the stock with a slotted spoon, and strain the remaining liquid through a colander to remove the remaining bits of vegetables.

Use a fat separator and pour the stock into ziploc containers in 2 cup portions. If you want to be supre precise you can use a [kitchen scale](/equipment/kitchen-scale) to make sure to add the exact amount to the ziploc containers.

Written by Will Chiong who lives and works in New York building useful things.